Customer Reviews

J.A. Henckels Twin Four Star 10-Inch Honing Steel

5 star:		(8)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

I cook for a livin' and I have many honing steels, some at 14" for my big knives and this one for my 8" and under knives. I got this one in an upscale set of 4 starz and I do love it. As previously reviewed, it's not for sharpening but used to maintain a sharp edge. If you use this PROPERLY every time you use a new knife then the factory edge will last for months if not years under normal usage.
If you are collecting the 4 star line then this is a must, it is one of the most attractive steels made, the Rockwell rating is harder than any factory production blade made, the grooving is crisp and it is a bargain compared to other brands. A must replacement for a lesser steel in most 4 star sets.
It would be worth your time and money to buy the knife care video and learn how to use this well...an investment for your future enjoyment of Henckels 4 star knives.

We hand out 5 mojo*z for this steel Magnolia!!!

As other reviewers have mentioned, this does not actually sharpen your knives in the sense that it won't put an angle on your blade that isn't already there. However, what this is great for is keeping your set of kitchen knives in good (and safe) condition.

Note to novices: make sure to ask a pro or an experienced cook how to use a steel. If you hold the knife at the wrong angle, you may actually be reversing the effect the steel is supposed to have - realigning the blade to its sharpest position.

Note 2: a lot of blades these days are made with the higher-end cobalt alloy steel that is significantly harder than regular stainless. All this really means is that if you have a good knife, you technically won't have to use this every time you slice and dice, but it's still a good idea to keep the knife in the best condition possible.

Most of us know the importance of sharp knives for proper food preparation and gracious serving. Of course, I had to learn the hard way - by mashing a tomato instead of chopping it, by "sawing" a roast rather than slicing it, and by cutting and pulling off a plump roast turkey leg rather than carving it. Those are just a few of the reasons I'm such a fan of my Henckels Sharpening Steel. After trying both a stone and steel, the steel is my favorite for ease of use and appearance. This steel is not only utilitarian but handsome with a ribbed handle that's easy to hold and silvertone handle guard and hanging ring. First off, a good way to test whether or not your knives are sharp is to hold a piece of paper by the top corner and then attempt to "slice" it. If knives won't do this - head for the steel! You'll be amazed - sometimes it takes only a few strokes on the steel to make your knife sharp, sharper, then sharpest. Remember to place the metal end of the steel on a sturdy surface, such as a butcher block table or cutting board then position the base of the blade on the steel and begin. This Henckels sharpening steel is certainly a cut above any other. - Gail Cooke

I purchased this instrument for a gormet chef who stated that this is the best tool for the honing of knives. Though I'm not a chef, if you ate the food this guy cooks, like I have, you would place your trust in his words. This is a great gift to give.

If you bought good knives, like the Henckels Four Star series, keep them good by regularly honing the edge with a Henckels steel. A few swipes against my chef's knife keeps the edge keen and ready to cut. I struggled for years with cheap knives only to find that a good sharp knife is a blessing to a cook. So keep it sharp with a good steel.

Needed a sharpening steel to dress some knives because the one that was with the set I was using had a nick that seemed to do more harm than good. This one works as well or better than any other I had use before.

Make sure to read what Amazon's editorial reviewer says. Most people think that "sharpening" steels sharpen. They don't. They hone or straighten the edge. For a dull blade, you need a good diamond-impregnated steel. After I got one of the latter, I hardly ever use the Henckels steel. Henckels knives have a pretty hard edge which, in my experience, tends to dull more than bending. The Henckels honing steel will sharpen the knife, but only slightly, and the ridges in the steel will quickly wear out if you use it for this purpose.

It is a small and useful sharpener. Good features: Fast sharpen knifes; Easily stored; considerable price.

This honing steel is still keeping my knives sharp several years after purchase. Everyone who owns knives should own a honing steel. Remember, however, that this does not sharpen knives but rather simply sets the edge. There is a difference between a knife sharpener and a honing steel. Not everyone knows how to use one of these. My advice is that you look at a video on [...] - there are several videos that demonstrate how to use a honing steel.

Excellent value. Serrated edge helps left handed users somewhat.